Ground Beef Steak with Green Bean & Fresh Tomato Stir-Fry (Pure protein and greens)
By the QuiteRecipes team (Jamy & Kaïna) | Food Service Professional, Early Childhood Expert & Parents
A seared lean ground-beef steak over green beans in fresh, unsweetened tomato — pure protein and greens in a 25-minute, very low-carb supper.
Ground beef pressed thick and seared hard eats like a steak, cooks in minutes, and brings protein to a plate that barely registers on the glycemic scale. Around it: crisp green beans and fresh tomatoes that sauce themselves — no sugar, no ketchup, nothing but vegetables doing their job. A 25-minute dinner that is pure protein and greens.
🥄 Ingredients
- 🫗 300g / 10 oz extra-lean ground beef (93% lean)
- 🫗 300g / 10 oz green beans, trimmed
- 🫗 4 ripe tomatoes, chopped (about 300g / 10 oz)
- 🫗 2 garlic cloves, minced
- 🫗 1 tablespoon olive oil
- 🫗 1/2 teaspoon smoked paprika
- 🫗 1 teaspoon red wine vinegar
- 🫗 Salt and black pepper
Nutrition Facts*
*Nutritional information is an estimate and may vary based on ingredients, brands and portion sizes. Values are provided per serving.
👨🍳 Instructions
Shape the ground beef into two thick patties and season both sides with salt, pepper, and the paprika.
Heat the olive oil in a large skillet over medium-high heat. Cook the patties 4–5 minutes per side until deeply browned and cooked through with no pink center. Rest them on a plate.
In the same pan, add the green beans with 1/4 cup (60ml) water. Cover and steam 4 minutes until crisp-tender, then uncover and let the water cook off.
Add the tomatoes and garlic and cook 3–4 minutes, until the tomatoes release their juices and coat the beans. Stir in the vinegar.
Serve each patty with the stir-fry alongside, spooning the pan juices over the meat.
⚠️ Common Mistakes
- ✕
Flipping the patty constantly, which keeps it gray and dry in the middle.
- ✕
Adding the tomatoes before the beans have steamed — their acid stops the beans softening.
- ✕
Forgetting the vinegar, the one hit of brightness the whole dish leans on.
🔄 Variations
Use ground turkey or lamb for a change of flavor.
Add a sliced bell pepper with the beans.
Serve over cauliflower rice if you want a bowl version.
🧊 Storage
- 📦
Leftovers keep 2 days in the fridge; reheat gently in a covered pan.
- 📦
The vegetables make a fine cold lunch the next day.
💡 Chef Tips
Tip 1: A true "ground beef steak" wants a patient sear — don't poke or flip it repeatedly while it browns.
Tip 2: Ripe tomatoes are the whole sauce; let them break down without any sweetener.
Tip 3: Steam the beans first, then let them take color in the tomato juices — the best of both textures.
Tip 4: Rest the patties 3 minutes before serving so the juices stay inside.
❓ FAQ
Is this really enough for dinner? At 27g protein and almost no fast carbs, it's a genuinely blood-sugar-stable plate — add a slice of sourdough if you want more volume.
Why ground beef instead of a steak? It cooks in minutes, stays tender, and bundles more flavor; a lean grind keeps saturated fat in check.
Any added sugar? None — ripe tomatoes and a teaspoon of vinegar carry the entire sauce.
🔗 Related Recipes
About the Authors
This recipe and guide was developed, tested, and approved in our home kitchen and daily life. Jamy is a retired Food Service District Manager and Early Childhood Program Manager who spent his career overseeing multi-site restaurant operations, large-scale culinary production, and daycare menu management. Kaïna brings the ultimate real-world test: making sure it brings ease and joy to our kids on a busy weeknight.
Read more about our professional background and philosophy →